Added bonus to any of your dishes on top, like congee, soup or dry noodles, minced fillings or steamed fish with these yummy crunchy texture. These fragrant shallot oil can be re-use to make a flavour booster for any dish, like fried rice and dry noodles.
Directions:
1) 1 bag 300g Asda Echalion Shallots.
Rinse under cold running water to remove any peel residue. Rinsing also reduces the residue that causes your eyes to water when handling shallots.
2) Cut the top, end and skin off. Let soak in water for approximately 10 minutes. (It helps to prevent eye contact to the chemical released by the shallots are allyl sulfide, and also exist in spring onions and garlic, reactions which results in a gas that may burn, irritate the eyes and tears).
3) Just be sure to rinse the shallots thoroughly. Cut each shallot crosswise as thinly as possible.
4) All you need to do is give the sliced onions a good soak in a bowl of water. Rinse under the cold water, strain with a fine mesh strainer. Mix with some corn flour to dry it up before frying them.
5) Heat vegetable oil in a wok or a saucepan over medium low heat.
6) Add shallots, cook and stir until they are golden brown. Depending on the amount of shallots being fried, it takes about 20-25 minutes.
7) As soon as the shallots turn a light golden colour, remove them from the hot oil into a metal strainer. Fried shallots will continue to brown to a golden colour. Strain the oil in a bowl and pour into a jar when it is cool enough to handle.
8) Allow fried shallots to cool completely before storing in airtight jars. Use within a month.
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If you've been searching big bao for picky eaters, try this recipe. A step-by-step video to help you make a soft and fluffy steamed buns stuffed with savoury fillings. Perfect for brunch. Homemade with love and good skills always satisfy the whole family, doesn't we?
Method:
1) Wash spring onions under clean running water.
2) Place it on a cutting board. Using a sharp knife, slice off the top 1-2 inches and discard wilted and bad parts.
3) Line up the spring onions and thinly slice them or cut to the shape and size you like. Sometimes, I used Chinese leaf/Napa cabbage, the white part one, thinly cut for this recipe instead.
4) I used 2 large dried shiitakes. Soak them in clean water. Many recipes call for hot or warm water but it isn't always necessary.
5) Cut off the stem, slicing into the thickness you desire. You can skip this step. It works perfectly for me too.
6) Add water to the steamer pot, when boiling, add the Chinese sausages to the bamboo steamer tray. cover and steam for 15 minutes.
7) Remove from the steamer, and let it cool down, peel off the sausages casing and slice into thick pieces.
8) It's a personal preference. Add the Chinese sausages into the air-fryer and allow them to bake 120C for about 5 minutes on each side or until they are browned or skip this as you prefer.
9) Place the eggs, add more water so that the eggs are covered. Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly after sitting for 12 minutes.
10) Older eggs are easier to peel than fresh eggs. At least a week ahead of time). If you've boiled fresh eggs that are difficult to peel, try cracking the shells all around without peeling them and soaking the eggs in cold water for a while. The water often seems to seep in enough under the shell to make the egg easier to peel.
11) 2 free range chicken breasts, about 300g, cut into small pieces. put in a meat blender.
12) In a bowl, add the seasoning, 1 tablespoon golden granulated sugar, 1 tablespoon rice wine, 1/2 tablespoon light soy sauce, 1/2 tablespoon premium oyster sauce. 1/2 teaspoon sesame oil, 1/2 teaspoon sea salt, a pinch of white peppers and black peppers and 2 tablespoon rice flour or potato starch, and stir well. Pour into the blender with chicken chunks and blend until well combined.
13) After done, add the sliced spring onions or Chinese leaf/Napa cabbage and shitake mushroom.
14) Make the bread dough, 120g cold milk, 15g granulated sugar, 1/2 teaspoon dried yeast, 1/4 teaspoon baking powder, 180g cake flour. Use a hard spatula to mix until everything is combined.
15) Sprinkle some flour on the work surface, knead the dough until smooth. It can be added oil in the middle part of kneading, add a bit at a time, about half to 1 tablespoon vegetable oil and after done, it can be make the dough less sticky.
16) Place the dough in a bowl, cover it with a cling film or wet towel, avoid direct to sun. place it in a warm place to ferment for 30 minutes or until the dough has doubled in size.
17) Punch down and shape, make sure you push all the air bubbles out.(you can choose to let the bread machine to do all the mixing and kneading and fermentation as you prefer).
18) Turn the dough out onto a greased or floured surface, cut into four, roll each ball with a rolling pin and roll up then place the filling at the centre and then gather the sides to enclose the bun and pinch to seal.
19) Fill the bottom of the wok with cold water. set the time for 15 minutes, in low heat for second fermentation.
20) Switch to high heat and steam for 30 minutes. After removing from heat, allow the buns to sit in the steamer, covered, for 5 minutes to prevent them from wrinkling from the temperature heat shock.
21) Remove the buns from the heat and serve them warm.
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